Gingerbread Truffles
January 7, 2010 | Print | E-mail | Filed under chocolate, ginger, truffles
Another item from the Christmas baskets – gingerbread truffles! The gingerbread cake recipe below makes a 13″ x 9″ cake (sorry about the lack of pictures, but I was really pressed for time while making all these Christmas goodies!), so you’ll get a good 90-100 truffles out of it depending on how big you make them. For the melted chocolate, I like to use chocolate chips or chunks, so I always throw a couple tablespoonfuls of shortening in to make it nice and smooth. Make sure to pick up some Christmas sprinkles to make them extra festive!
For the gingerbread cake:
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup molasses
- 2 eggs, lightly beaten
- 3 cups flour
- 2 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp cloves
- 1/8 tsp cardamom
- 1 tsp salt
- 1 cup water
- 1 Tbsp baking soda
For the truffles:
- 2 packages cream cheese, softened
- 24 ounce bag of chocolate chips, melted
- Shortening to smooth the melted chocolate
- Sprinkles
To make the cake, spray a 9 by 13″ cake pan with cooking spray and preheat the oven to 325 degrees. In a large bowl, whisk together the oil, sugar, and molasses. Add in the eggs and whisk until smooth. In another large bowl, whisk together the flour and spices. Whisk the molasses mixture into the flour mixture until well-combined. Bring the water to a boil in a small saucepan. Remove from the heat and stir in the baking soda. Whisk the water mixture into the batter and then pour the batter into the pan. Bake about 45 minutes or until a knife inserted in the center comes out clean.
Now, spoon the baked cake into a large bowl, and crumble up the pieces.
Mix in the cream cheese with your hands – it’s more fun that way!
Roll the cake into 1″ balls, and then place them on a wax paper-lined baking sheet. Once you fill up a sheet, stick them in the refrigerator or freezer while you form the remaining cake into balls.
When you are finished, take out the first batch you made, and start dipping them in the melted chocolate. Place them back on the cold baking sheet so they begin to firm up quickly – but make sure you add the sprinkles right away while the chocolate is still wet!
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January 7th, 2010 at 11:02 am
OHmigoodness these look like little bites of heaven!
January 7th, 2010 at 12:36 pm
These are BRILLIANT! What a great idea!
January 7th, 2010 at 12:40 pm
Yummy Tracy! Did you make up this recipe? They’re kind of like cake balls only without the frosting. I’m going to try them . . .
How do I get on the “recipient list” for next year? Ha! You put some serious love and care into your baskets – lucky friends!
January 7th, 2010 at 1:05 pm
Awesome idea! I bet these are SO, SO, SO good.
January 7th, 2010 at 1:43 pm
These were probably really good! Great idea!
January 7th, 2010 at 4:47 pm
These sound heavenly, I love gingerbread and wrapping it in chocolate sounds even better. Too bad I’m on a diet now!
January 7th, 2010 at 6:29 pm
WOW these are SO cool! ScribbleScrabbl and i mad some cake balls and failed miserably on the chocolate covering part … you’ll have to give us some tips… she has pics on her blog
January 7th, 2010 at 9:25 pm
These are so pretty!! Definitely great as gifts! I want a basket too..LOL!
January 7th, 2010 at 11:29 pm
Yum! Those look absolutely beautiful. I love gingerbread. I just might have to make some now… Who says you can’t have gingerbread in January?
January 8th, 2010 at 12:03 pm
Mmm… just using cream cheese instead of frosting! What a great idea! These look delish!
January 9th, 2010 at 4:37 pm
Yes, sign me up for one of those baskets next year!
January 10th, 2010 at 11:36 am
what a fun and doable project. thanks for sharing!
January 10th, 2010 at 12:40 pm
My mouth is watering just reading through this post. PLEASE. .. send me a bite of that over the cybertubes!
January 11th, 2010 at 5:39 am
I am passing along a happy 101 award, because it makes me happy every time you blog.
http://createdbydiane.blogspot.com/2010/01/happy-101-award.html